Thai Vegetable Salad

This might be the most inauthentic version of my favorite salad, but I don't care. It is easy and adaptable and still worth adding to your list of favorite foods.

Traditionally this salad is all about the pounding, but then again is it also covered in shrimp or prawns, so once we turn it kosher we might as well make it easier too.

It really is best to find a unripe, green papaya, but they make a similar salad in Cambodia using green mango and banana leaf. You can even make it super easy by subbing in cabbage — I won't tell anyone.

My new friend who's Mom is from Thailand says we can make it with julienned carrots or cucumbers or kholrabi, thanks Heidi.